Macarons are generally known to be fancy dessert treats and hence can be a little intimidating to prepare for many people. However, with this simple recipe, you’ll realize they don’t have to be.
This recipe yields dainty, delicate cookies that are absolutely delicious and very appealing to look at.
You can easily customize your Macarons to fit your preference! You can use different types of food coloring or different flavored icing.
- 1 cup almond flour (95g), finely ground
- 1 ¾ cups powdered sugar (210g)
- ¼ cup granulated sugar (50g)
- 3 egg whites, at room temperature
- ½ teaspoon vanilla extract
- 1 teaspoon salt, divided
- 2 drops pink gel food coloring
For the Vanilla Buttercream:
- 3 tablespoons heavy cream
- 3 cups powdered sugar (360g)
- 1 cup unsalted butter (230g), 2 sticks
- 1 teaspoon vanilla extract
- Add the powdered sugar, almond flour, and ½ teaspoon of salt into the bowl of a food processor, and process on low speed, until extra fine.
- Then sift the almond flour mixture through a fine-mesh sieve into a large bowl, and set aside.
- In a different large bowl, using an electric hand mixer, beat the egg whites and the remaining ½ teaspoon of salt until soft peaks form.
- Gradually add in the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
- Add in the vanilla and beat until incorporated.
- Then add the food coloring and beat until just combined.
- Gradually add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined.
- After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
- Transfer the macaron batter into a piping bag fitted with a round tip.
- Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it. The batter acts as a glue to hold the sheet steady.
- Pipe the macarons onto the parchment paper in 3-cm circles, spacing at least 2-cm apart. Try to be consistent with the sizes.
- Tap the baking sheet on a flat surface severally to release any air bubbles.
- Allow the macarons to sit at room temperature for about 40 minutes to 60 minutes until they form skin. You should be able to touch the shell and feel a dry surface.
- Preheat the oven to 300˚F (150˚C).
- Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
- Allow them to cool for about 10 minutes on the pan then transfer to a rack to cool completely.
- To make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Then add the cream, a tablespoon at a time, and beat to combine, until desired consistency is reached.
- Transfer the buttercream to a piping bag fitted with a round tip.
- Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
- Place in an airtight container and age in the fridge for 1-3 days for best results.
- Serve and enjoy!